Pickled red onions are one of the easiest and tastiest "ferments" to make. There is always a jar in the fridge ready for me to add the tasty onions to many different types of dishes from salads to poke bowls. Great recipe for a beginner that wants to explore pickled or fermented foods.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Cuisine: American
Servings: 20servings
Equipment
1 Liter size glass jar
Ingredients
1medRed OnionI prefer organic, but since onions are naturally resistant to pest they usually are not doused in pesticides so you could get regular.
1cupApple Cider Vinegar I prefer Bragg's Organic.
4 tbspCoconut SugarYou could use regular sugar, but I like the taste of coconut sugar
1tbspHimalayan salt
2 cupsHot waterI use filtered water that is free of contaminants and taste better.
Instructions
Peel and slice the red onion as thin as possible. Separate the onion rings and place in the jar.
1 med Red Onion
Mix together Apple Cider Vinegar with the coconut sugar and Himalayan salt. Pour the boiled water over the mixture and stir until sugar and salt are dissolved.
1 cup Apple Cider Vinegar, 1 tbsp Himalayan salt, 2 cups Hot water, 4 tbsp Coconut Sugar
Pour over the onions in jar. Make sure all onions are submerged. Allow it to sit for at least one hour before using.
Cover and keep in refrigerator for up to three weeks.